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–+ servings
A close-up of a bowl of white bean kale soup, showcasing tender white beans and vibrant green kale in a savory broth.

White Bean Kale Soup

A hearty and healthy soup perfect for comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive oil
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 6 cups Vegetable broth
  • 2 cans (15 ounces each) Cannellini beans rinsed and drained
  • 1 bunch Kale stems removed and leaves chopped
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Red pepper flakes optional
  • to taste Salt
  • to taste Black pepper

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the vegetable broth and add the rinsed and drained cannellini beans, chopped kale, dried thyme, and red pepper flakes (if using).
  4. Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes, or until the kale is tender.
  5. Season with salt and black pepper to taste.
  6. Serve hot.

Notes

For a creamier soup, you can blend a portion of the beans and broth before adding them back to the pot.

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